Creamy Basil Pesto Gnocchi with Roasted Tomatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Basil Pesto Gnocchi with Roasted Tomatoes

YOUR SOLIN GENERATED RECIPE

Creamy Basil Pesto Gnocchi with Roasted Tomatoes

Enjoy a vibrant plate of tender potato gnocchi tossed with a creamy basil pesto sauce, accented by the tanginess of roasted cherry tomatoes and lean grilled chicken breast. This dish delivers a burst of fresh basil flavor and a satisfying texture contrast, offering a perfectly balanced meal that is both nutritious and delicious.

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NUTRITION

548kcal
Protein
41.5g
Fat
14.7g
Carbs
66g

SERVINGS

1 serving

INGREDIENTS

150 grams Potato Gnocchi

1 tablespoon Basil Pesto

2 tablespoons Greek Yogurt (Nonfat, Plain)

1/2 cup Roasted Cherry Tomatoes

3 ounces Grilled Chicken Breast

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) for roasting the cherry tomatoes.

  • 2

    Halve the cherry tomatoes and toss them lightly with a pinch of salt, pepper, and a drizzle of olive oil. Spread them on a baking sheet and roast for 12-15 minutes until they are slightly caramelized.

  • 3

    Meanwhile, cook the potato gnocchi in a pot of boiling water according to package instructions until they float to the surface. Drain and set aside.

  • 4

    Season the chicken breast with salt and pepper. Grill the chicken until it is cooked through, approximately 6-7 minutes per side for a 3-ounce portion. Once cooked, slice it into bite-sized pieces.

  • 5

    In a large bowl, mix the basil pesto with Greek yogurt to create a creamy sauce.

  • 6

    Add the hot, drained gnocchi to the bowl and toss to evenly coat with the pesto-yogurt mixture.

  • 7

    Gently fold in the roasted cherry tomatoes and grilled chicken pieces, ensuring every bite is infused with flavor.

  • 8

    Serve immediately and enjoy this fresh, satisfying dish.

Creamy Basil Pesto Gnocchi with Roasted Tomatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Basil Pesto Gnocchi with Roasted Tomatoes

YOUR SOLIN GENERATED RECIPE

Creamy Basil Pesto Gnocchi with Roasted Tomatoes

Enjoy a vibrant plate of tender potato gnocchi tossed with a creamy basil pesto sauce, accented by the tanginess of roasted cherry tomatoes and lean grilled chicken breast. This dish delivers a burst of fresh basil flavor and a satisfying texture contrast, offering a perfectly balanced meal that is both nutritious and delicious.

NUTRITION

548kcal
Protein
41.5g
Fat
14.7g
Carbs
66g

SERVINGS

1 serving

INGREDIENTS

150 grams Potato Gnocchi

1 tablespoon Basil Pesto

2 tablespoons Greek Yogurt (Nonfat, Plain)

1/2 cup Roasted Cherry Tomatoes

3 ounces Grilled Chicken Breast

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) for roasting the cherry tomatoes.

  • 2

    Halve the cherry tomatoes and toss them lightly with a pinch of salt, pepper, and a drizzle of olive oil. Spread them on a baking sheet and roast for 12-15 minutes until they are slightly caramelized.

  • 3

    Meanwhile, cook the potato gnocchi in a pot of boiling water according to package instructions until they float to the surface. Drain and set aside.

  • 4

    Season the chicken breast with salt and pepper. Grill the chicken until it is cooked through, approximately 6-7 minutes per side for a 3-ounce portion. Once cooked, slice it into bite-sized pieces.

  • 5

    In a large bowl, mix the basil pesto with Greek yogurt to create a creamy sauce.

  • 6

    Add the hot, drained gnocchi to the bowl and toss to evenly coat with the pesto-yogurt mixture.

  • 7

    Gently fold in the roasted cherry tomatoes and grilled chicken pieces, ensuring every bite is infused with flavor.

  • 8

    Serve immediately and enjoy this fresh, satisfying dish.